Apple Pie Stuffed Apples
- Yield: 2 apples
Ingredients
- 3 medium apples, divided
- 1 lemon slice
- 2 Tbsp. maple syrup, divided
- 1/4 tsp. cinnamon, divided
- tiny pinch salt
- 1/2 Tbsp. coconut oil
- 1/4 cup rolled oats
Instructions
- Preheat your oven to 375 degrees F.
- Cut the top off of two of the apples, and scoop out the filling with a small spoon/mellon-baller/measuring spoon. Be sure you don’t poke through the apple skin. You can discard the core, but save any chunks that are purely apple flesh. Rub the tops with the lemon slice.
- Make the Apple Pie Filling: Dice the remaining apple in bite-sized chunks. You can peel it if you’d like, but I didn’t bother.
- Add diced apple (and any apple flesh from the first two apples) to a small pot with 1 Tbsp. maple syrup, 1/8 tsp. cinnamon, salt, and any remaining juice from the lemon slice. Bring the mixture to a boil over medium heat, and cook, stirring every minute or so, until apples are tender. Set aside.
- Make the Crunchy Granola Topping: Melt coconut oil in a small bowl. Add rolled oats, 1/8 tsp. cinnamon, and 1 Tbsp. maple syrup, and mix until all of the oats are wet. Set aside.
- Assemble your Apple Pie Stuffed Apples: Stuff the two hollowed-out apples with the Apple Pie Filling, filling to the top. Top with the Crunchy Granola Topping.
- Bake apples in a oven-safe bowl/pot for 15-20 minutes, or until apples are tender yet still retain their shape.
- Serve each apple on a plate. Vanilla ice cream…optional?
Find it online: https://www.fooduzzi.com/2015/09/apple-pie-stuffed-apples/